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Figure 2 | Nutrition Journal

Figure 2

From: Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Figure 2

Incremental change (Δ) in plasma ghrelin in breads (A) and porridges (B). Incremental change (Δ) in subjective satiety scores in breads (C) and porridges (D). WWB is visible in all graphs. Values are means ± SEM, n = 12 (WGRP: n = 11). A significant treatment effect was found (p < 0.0001), but no significant time × treatment interaction, p = 0.67 for ghrelin and p = 0.97 for subjective feeling of satiety) (PROC MIXED in SAS)

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